【抹茶马卡龙】
by 毛毛妈
如果店里买的杏仁粉比较粗粒，最好用粉碎机再打碎。建议买这种细的Bob’s Red Mill Almond Meal/Flour 杏仁粉，方便直接用。这款抹茶马卡龙也挺美味。
1：2只超大鸡蛋蛋清，白醋1/3茶匙，细砂糖6大匙（84克）；
2：糖粉2/3杯（100克），杏仁粉 1杯（120克），抹茶粉2茶匙（3克）；
3：食用绿色素2-3滴；
柠檬馅：
4：蛋黄2只，牛奶5大匙（74克），糖4大匙（56克）；
5：柠檬汁1大匙（15克），柠檬皮碎1茶匙，面粉2茶匙（8克）；
6：牛油2大匙（30克）。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。以上材料做48块单片马卡龙。
做法：
1、将糖粉，杏仁粉和抹茶粉放一盆里（图1）充分过筛拌匀待用（图2）。蛋清放入一干净干燥的盆里，加1/3茶匙白醋，用电动搅拌器高速打几分钟。分次加1料的细砂糖打至蛋白硬挺（图3），再放入1-2滴食用绿色素，打匀。将过筛的杏仁糖粉，倒入打发蛋白里（图4），用橡皮刀翻拌均匀（图5）。
2、将杏仁蛋白糊放入一塑料袋里（图6）。 烤盘纸背面每隔开3-4厘米，用圆形模具画出圆圈大约4厘米。将塑料袋下角剪出5毫米的洞口，把面糊挤到圈印里（图7）。
3、烤箱预热到400F/200C后关火，将盛马卡龙的烤盘放入烤箱焖5分钟。然后温度调到300F/150C烤6分钟，这时可以看到漂亮的裙边形成了（图8）。再将温度调至200F/100C继续烤6-8分钟，即可拿出冷凉。
4、馅：将蛋黄放一碗中，加4和5料打匀，最后放入牛油。放入微波炉中加热45秒，取出搅拌均匀，再加热30秒，取出搅拌，然后看情况每次加热15秒，直至熟。
6、冷凉后的马卡龙，在反面放上大约1茶匙馅，盖上另外一块捏到一块就可以了。做好的马卡龙最好在冰箱里放4小时再吃。
1：打发蛋白的容器及电动搅拌器头一定要干燥无油无水，打至硬挺。
2：每个人量材料会有出入，建议用重量版，用厨房秤准确称料材料，保证马卡龙一次的成功。
3：杏仁粉一定磨细，要和糖粉充分过筛拌匀。
3：每家烤箱温度不同，要注意调整，下火烤制是，烤盘要往中间偏上一层放。
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